Bolo do Caco Madeira Bread (Printer-Friendly)
Soft, warm Bolo do Caco bread with a slightly charred crust, perfect for savory spreads and sandwiches.
# List of Ingredients:
→ Dough
01 -
4 cups strong bread flour
02 -
1.5 cups warm water
03 -
1.75 teaspoons salt
04 -
2 teaspoons instant dry yeast
05 -
Extra flour for dusting and shaping
# Preparation Steps:
01 -
Combine the instant dry yeast with warm water in a small bowl and let it rest for 5 minutes.
02 -
In a large bowl, mix the strong bread flour with salt until evenly combined.
03 -
Pour the yeast mixture into the flour and salt blend, stirring until the dough begins to come together.
04 -
Transfer the dough to a floured surface and knead for 10 to 15 minutes until smooth and elastic.
05 -
Place the dough in a large bowl, cover with a damp cloth, and allow it to rise at room temperature for 90 minutes.
06 -
After rising, portion the dough into 8 equal pieces and shape each into a ball.
07 -
Flatten each ball into a 4-inch (10 cm) diameter circle, cover with a cloth, and let proof for 30 minutes.
08 -
Heat a cast iron skillet over high heat and cook each flatbread until slightly charred on both sides.
09 -
Allow flatbreads to rest briefly before serving warm, optionally with garlic butter or as sandwich bases.
# Additional Suggestions:
01 -
Ensure water is warm but not hot to properly activate the yeast without killing it.